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When I was out grocery shopping yesterday, I ran across a sale on raspberries. A 6 oz. container was $.99!! I bought 12 of them. Yes, I said 12. ;)

I pondered what to do with all of these. I love raspberries fresh. I love them on cereal, yogurt, salad, ice cream, waffles, etc. However, we all know they don’t last long once they have been picked. I kept 2 containers out & froze the rest. I considered jam/preserves for about 30 seconds. I Googled the procedure and once I learned that I would have to buy all kinds of canning/jarring equipment, that idea was out the window. LOL!!

I Googled how to freeze the berries and it was super simple. I figure now I can use them for baking, smoothies, ice cream, cereal, pancakes, etc. I washed the berries first by dipping them in cold water in a colander.

Then I spread them out over a few dishtowels to dry.

Then I spread over a few cookie sheets in a single layer and placed in the freezer. They need to stay like that for 24 hours and then they can be placed in a bag or Tupperware container.

I just transferred the berries to their new homes, a Ziplock bag and snagged a few frozen ones to chomp on. YUM!! I could used these as ice cubes in seltzer, too!

I may even go back & buy more this week. :) As I always say, best thing about fresh fruit & veggies are that they are naturally gluten-free!

I do this, too. After I dry them I put them on a sheet pan and freeze them then put them in zip-loc freezer bags. It keeps them from sticking together and also freezes them faster because they’re in a layer, which helps the ice crystals form smaller.

You can also make freezer jam – real easy on the stove and no canning supplies needed. Take a look at the Sure-Jell box at the grocery. There is quite a bit of sugar in it but it is good stuff. I made a bunch last fall and we’re still eating it.